Ecophysiological attributes of Salmonella typhimurium in liquid culture and within a gelatin gel with or without the addition of oregano essential oil

World Journal of Microbiology and Biotechnology

Volumn 16, Issue 1, 2000, Pages 31-35

  Skandamis, P ^a   Tsigarida, E ^a   Nychas, G J E ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Antimicrobial effect; End products; Essential oil; Salmonella

Indexed keywords

ACETIC ACID; BACTERIAL GROWTH; CULTURE MEDIUM; ESSENTIAL OIL; FORMIC ACID; GELATIN; GLUCOSE METABOLISM; GROWTH INHIBITION; LIQUID CULTURE; OREGANO; PH;

SALMONELLA TYPHIMURIUM;

EID: 0034013483     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008934020409     Document Type: Article

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